Simplest of all as a starter, the first fresh vegetables that grace our tables are served with drizzles of good olive oil and lemon. Choose tender fresh green asparagus (check the bottoms to make sure they are moist and freshly cut) or substitute the first young courgettes and slice paper thin using a special tool called a mandolin. In a pinch, you can use a very sharp vegetable peeler.
Serves: 4
INGREDIENTS
1 bunch freshest green asparagus
1 lemon
a few white spring onions
extra virgin olive oil
finely ground sea salt and freshly ground pepper to taste
METHOD
Snap the woody ends off the asparagus. Using a sharp mandolin, start at the bottom of the spear and slice the asparagus directly onto the serving plates. Cut the lemon in half then slice a few thin wedges over the greens.
Trim the bottom of the onion bulbs and slice just a few slivers over the top.
Now squeeze some lemon juice over all, drizzle the olive oil generously around and sprinkle with salt and pepper. Eh voila! That simple. Serves 4
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.